Soft, deeply-flavored, and yummy, this gluten-free bread made with oat flour and maple syrup is just what your soups and stews crave alongside. The fact that it is super sliceable makes this bread a great choice for your gluten-free sandwiches. Throw some seeds, nuts, and your favorite add-ins in the batter and adjust the recipe to your unique taste’s perfection.

Ingredients

Dry Ingredients

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2/3 cup Potato Starch

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1 ¼ cup Oat Flour​

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2 tsp Instant Yeast

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1 cup Brown Rice Flour

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1/3 cup Tapioca Starch

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1 ¼ tsp Salt

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1 ¼ tsp Sugar

Wet Ingredients

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1/3 cup Maple Syrup

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¼ cup Butter, softened

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¾ cup Whole Milk or Almond Milk for a Dairy-Free version

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3 Eggs

Topping

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Pinch of Sea Salt

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A Handful of Oats

INSTRUCTIONS

1. Place all of the dry ingredients in a large mixing bowl.

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Combine the maple syrup and butter in a small microwave-safe bowl and microwave until melted.

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Add the maple/butter mixture to the bowl. Using an electric mixer, mix the ingredients on slow.

2. Increase the speed to medium, and gradually mix in the milk. Beat in the eggs, one at a time, and then beat the mixture at high speed for 3 minutes. The batter should be smooth and thick.

3. Cover the bowl and let sit for about 70 minutes.

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Stir the batter with a spatula and transfer it to a greased loaf pan. Make sure to smooth the top with your spatula.

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Cover the loaf pan loosely, and let the batter sit for additional 45 minutes. By the end of the rising time, preheat your oven to 180 C or 350 F degrees.

4. Sprinkle the oats and salt on top of the bread. Place the bread in the oven and bake for about 25 minutes or until golden.

Wait to cool completely before slicing. Enjoy!

Nutrition per Serving

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Calories – 249.9

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Total Fat – 7.2 g​

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Saturated Fat – 3.4 g

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Total Carbohydrate – 42.4 g

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Fiber – 2.6 g

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Sugars – 6.5 g

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Protein – 6.1 g

15minutekitchen.com

Notes

If you are looking for an egg-free recipe, you can use liquid egg substitutes. I do not recommend replacing the eggs with chia seeds or flax seeds as I didn’t have success baking the bread this way. It loses its softness, which is pretty much why this recipe was created in the first place.

Simple and Crusted Pumpkin Seed Gluten-Free Bread

Cuisine: Western

Prep Time: 40 minutes

Calories/Serving: 124.1

Course: side dish

Cook Time: 50 minutes

Level: 1/3

Servings: 6

Total Time: 90 minutes

Healthiness: 4/5

Cuisine: Western

Course: side dish

Prep Time: 40 minutes

Cook Time: 50 minutes

Calories/Serving: 124.1

Level: 1/3

Cuisine: Western

Servings: 6

Prep Time: 40 minutes

Total Time: 90 minutes

Calories/Serving: 124.1

Healthiness: 4/5

Cuisine: Western

Course: side dish

Prep Time: 2 hours and 5 minutes

Cook Time: 25 minutes

Calories/Serving: 249.9

Level: 2/3

Cuisine: Western

Servings: 12

Prep Time: 2 hours and 5 minutes

Total Time: 2 h and 30 minutes

Calories/Serving: 249.9

Healthiness: 4/5

Crunchy crust on the outside and soft and delicious on the inside, this gluten-free bread is best enjoyed warm, torn-apart, and topped with some butter, favorite seasoning, and mature cheese.

If you don’t like my lick-your-fingers option, this bread is also perfectly sliceable. The pumpkin seeds do not only add an extra crunch to it, but they also bring out the amazing flavor.

Ingredients

Dry Mixture

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1 ½ cup Gluten-Free Flour (I used Pillsbury)

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1 tsp Baking Powder

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¾ tsp Salt

Yeast Mixture

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1 tsp Instant Yeast

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1 tbsp Sugar

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1 cup Water

Add-Ins

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¼ cup Pumpkins Seeds

INSTRUCTIONS

1. Combine water, yeast, and sugar, in a small bowl. Cover the bowl and let it sit for a few minutes, until bubbles are visible on the surface.

2. Place flour, baking powder, and salt, in a large bowl, and combine.

Stir in the yeast mixture, and mix until fully incorporated. Wrap the bowl with a piece of plastic wrap and leave on the counter for about 30 minutes.

3. Meanwhile, preheat your oven to 220-230 C or 450 F degrees, and place a baking sheet inside the oven.

4. Transfer the dough onto a piece of parchment paper. Shape a small ball out of the dough, but do not over-knead. With a knife, cut two lines into the dough, to make a ‘+’ sign.

5. Transfer the dough along with the parchment paper onto the hot baking sheet, and place in the oven. Bake for about 30 minutes.

Fantastic with any kind of meal, this yeast-free gluten-free bread with sunflower seeds, chia seeds, and quinoa, is a real crowd pleaser. Crunchy on the outside and moist and dense on the inside, even the pickiest eater will find satisfaction in savoring its bites.

Did I mention that is super healthy? High in nutrients and healthy fats, this is the most guilt-free bread you will ever find.

3. At this point, drain the quinoa and place it in the bowl of your food processor. Add chia (which has now a gel-like consistency), baking soda, remaining water, salt, oil, and vinegar. Process for about 3 minutes or until thick batter forms.

4. Pour the batter into the prepared loaf pan and place it in the oven. After 60 minutes of baking, brush the vegetable oil over the bread, and sprinkle the sunflower seeds on top. Bake for additional 30 minutes.

Let the bread cool for at least 30 minutes before slicing it. Enjoy!

Nutrition per Serving

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Calories – 257.8

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Total Fat – 11.1 g

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Saturated Fat – 1.1 g

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Total Carbohydrate – 23.5 g

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Fiber – 4.7 g

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Sugars – 0.1 g

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Protein – 6.4 g

15minutekitchen.com

Italian Flavorful Gluten-Free Herbed Garlic Bread (Focaccia)

Cuisine: Italian

Prep Time: 15 minutes

Calories/Serving (10 servings): 140.4

Course: side dish

Cook Time: 20 minutes

Level: 1/3

Servings: 8-12

Total Time: 35 minutes

Healthiness: 4/5

Cuisine: Italian

Course: side dish

Prep Time: 15 minutes

Cook Time: 20 minutes

Calories/Serving (10 servings): 140.4

Level: 1/3

Cuisine: Italian

Servings: 8-12

Prep Time: 15 minutes

Total Time: 35 minutes

Calories/Serving (10 servings): 140.4

Healthiness: 4/5

Cuisine: Western

Course: side dish

Prep Time: 2 hours and 5 minutes

Cook Time: 25 minutes

Calories/Serving: 249.9

Level: 2/3

Cuisine: Western

Servings: 12

Prep Time: 2 hours and 5 minutes

Total Time: 2 h and 30 minutes

Calories/Serving: 249.9

Healthiness: 4/5

Super-savory, soft, and completely irresistible, this yeast-free and gluten-free Italian focaccia is more than satisfying. The combination of herbs and garlic gives this bread a glorious kick, making it burst with flavors.

A great addition to pasta, lasagna, or any kind of meal for that matter, this focaccia is anything that a bread should be.

INSTRUCTIONS

1. Preheat your oven to 220-230 C or 450 F degrees and line a baking sheet with a piece of parchment paper.

2. Whisk together the herbed garlic oil ingredients in a small bowl and set aside.

3. In a large bowl, combine the flour, baking powder, and salt. Whisk in the rest of the ingredients. Mix until fully incorporated.

4. Pour the batter into the prepared baking sheet and smooth it out with a spatula. Brush the herbed garlic oil over. Place in the oven and bake for 20 minutes, rotating the pan halfway through.

Let cool for 10 minutes before serving. Enjoy!

Nutrition per Serving

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Calories – 140.4

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Total Fat – 5.6 g

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Saturated Fat – 0.8 g

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Total Carbohydrate – 21.9 g

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Fiber – 1.1 g

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Sugars – 1.7 g

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Protein – 2.0 g

15minutekitchen.com

Crusty Brown Gluten-Free Bread

Cuisine: Western

Prep Time: 1 hour and 15 minutes

Calories/Serving: 177.8

Course: side dish

Cook Time: 35 minutes

Level: 1/3

Servings: 12

Total Time: 1 hour and 50 minutes

Healthiness: 4/5

Cuisine: Western

Course: side dish

Prep Time: 1 hour and 15 minutes

Cook Time: 35 minutes

Calories/Serving: 177.8

Level: 1/3

Cuisine: Western

Servings: 12

Prep Time: 1 hour and 15 minutes

Total Time: 1 hour and 50 minutes

Calories/Serving: 177.8

Healthiness: 4/5

Cuisine: Western

Course: side dish

Prep Time: 2 hours and 5 minutes

Cook Time: 25 minutes

Calories/Serving: 249.9

Level: 2/3

Cuisine: Western

Servings: 12

Prep Time: 2 hours and 5 minutes

Total Time: 2 h and 30 minutes

Calories/Serving: 249.9

Healthiness: 4/5

Try eating only one slice of this crusty gluten-free bread. Simple ingredients may star in this recipe but the result is definitely far from simple.

Dense and crusty, deeply-flavored, and incredibly delicious, this bread brings back memories from nanna’s kitchen. Perfectly sliceable and great for the toaster, this is the ultimate breakfast gluten-free bread.

Ingredients

Dry Mixture​​​​​

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3 ½ cups Gluten-Free Brown Bread Flour

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2 ½ tsp Instant Yeast

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2 tbsp Sugar

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½ tsp Salt

Wet Mixture

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2 Eggs, beaten

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1 1/3 cup warm Milk or Almond Milk for a Dairy-Free version

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3 tbsp Extra Virgin Olive Oil

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1 tsp Vinegar (I used White Wine Vinegar)

INSTRUCTIONS

1. Line a baking sheet with a piece of parchment paper and set aside.

2. Whisk together the wet mixture ingredients in a small bowl. In a large bowl, combine the dry ingredients. Gently pour the wet mixture into the dry one, whisking constantly until fully incorporated.

3. Shape the dough into a ball onto the prepared baking pan, and cover it with a damp towel. Let sit for about 1 hour or until doubled in size.

4. Meanwhile, preheat your oven to 200 C or 400 F degrees. Place the sheet into the oven and bake for 35 minutes or until golden.

Let cool on the wire rack for at least 10 minutes before serving. Enjoy!